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Classic Cornbread

Classic cornbread can be loaded with butter and sugar. This healthier recipe calls for wholesome ingredients and cooks up crispy and delicious.

Prep Time 15 mins

Cook Time 34 mins

Total Time 46 mins

Servings 16 Servings (1 slice each)

Calories 87 kcal


  • 2 Tbsp. extra-virgin organic coconut oil

  • 1½ cups cornmeal

  • ½ cup all-purpose flour

  • 1½ tsp. baking powder

  • 1 tsp. sea salt (or Himalayan salt)

  • 1¼ cups buttermilk

  • 1 Tbsp. raw honey

  • 1 large egg lightly beaten


  1. Preheat oven to 375° F.

  2. Heat oil in medium ovenproof skillet (or an 8-inch square baking pan) over medium heat; heat until hot, about 2 minutes. Remove from heat. Set aside.

  3. Combine cornmeal, flour, baking powder, and salt in a large bowl; mix well. Set aside.

  4. Combine buttermilk, honey, and egg in a medium bowl; whisk to blend.

  5. Add buttermilk mixture to cornmeal mixture; mix until just blended. If it seems too dry, add 1 to 2 Tbsp. of buttermilk.

  6. Pour the batter into prepared skillet; smooth top evenly.

  7. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, and top is lightly browned.

  8. Cut into sixteen slices; serve hot or warm.

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